Separate the ribs, and sprinkle them with salt. Heat vegetable oil in a large heavy pot on medium high heat. Add the ribs and brown them. Remove the ribs from the pot and add the chopped onion to the pot. Sauté the onions for 3 minutes. Then add the minced garlic for a minute more. Return the ribs to the pot. Add the sauerkraut and wine to the pot.
The brown sugar gives this a distinctively different taste than most sauerkraut and sparerib recipes." Season the spareribs with salt and pepper. Place on a broiler and broil in oven, turning once, until brown on all sides. Spread the sauerkraut over the bottom of a 9"x13" pan. Sprinkle onions over sauerkraut. Sprinkle brown sugar over this.
"This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.".
(Recipe adapted from Pillsbury Cookbook — Pillsbury now refers to this recipe as country-style ribs and sauerkraut) Tasty and delicious pork main dish. The sauerkraut is combined with apples, onions, caraway seeds and brown sugar so it has a very pleasant taste rather than a bitter taste. This dish is gluten free. Preheat oven to 350°.